There are so many wonderful restaurants, cafes, street food vendors and pubs on the St Davids Peninsula, that you are sure to find yourself eating out on your holiday here. But what about those times that you want to snuggle up with the family after a day on the coast? Or refuel at lunchtime before heading back out? To keep the new experiences going even when you’re in the comfort of your holiday cottage, here are some fabulous Welsh recipes, selected by our very own Jill.
A perfect Welsh tea time treat, that will not only taste delicious, but leave the cottage smelling heavenly. Looking for a quick fix? Buy ready made Welshcake dough from Mamgu Welshcakes in Solva!
Makes 16 / Prep 10 mins / Cook 6 mins
225g plain flour
85g caster sugar
50g butter, cubed
½ tsp mixed spice
50g lard, cubed
½ tsp baking powder
1 egg, beaten,
Splash of milk
Oil for frying
Combine flour, sugar, mixed spice, baking powder and pinch of salt into a bowl. Rub in the butter and lard with your fingers until crumbly. Mix in the currants, then the egg until you have a soft dough (you may need a splash of milk if it seems too dry).
Roll out to a 1 cm thickness. Cut into rounds using a 6cm cutter. Grease a flat griddle pan or heavy frying pan and place over a medium heat. Cook in batches for approx 3 mins each side until golden brown and cooked through.
Serve with a sprinkling of caster sugar or butter. However there are many toppings you can try including jam and clotted cream, nutella, honeyor peanut butter,
Why not try savoury Welsh cakes using local Welsh cheese, leeks and herbs the choice is endless.
The ultimate Welsh comfort food! Easy to make and blissful to eat, this is the perfect lunchtime treat.
Serves 2 / Prep 10 mins / Cook 20 mins
25g plain flour
140g mature cheddar (grated)
1 tsp mustard
1 tbsp Worcester sauce
2 large slices of sourdough bread (or similar)
Warm the ale gently in a small saucepan. In another saucepan melt the butter until it begins to foam, tip in flour and mix together for 1 minute. Add the warmed ale slowly to make a thick sauce (whisking all the time). Whisk in the cheese and add the mustard and Worcester sauce.
Heat a grill to high. Place the bread on a baking sheet and grill on one side only. Turn over and spead each one with the cheese mixture. Place back under the grill and cook until golden brown and bubbling, serve immediately.
Grilled Lobster tails with a lemon and herb butter
When staying on the coast, eating local seafood is a must! We recommend picking up lobster from Mrs Will The Fish for this beautiful recipe.
Serves 4 / Prep 20 mins / Cook 10 mins
4 lobster tails
Lemon wedges to serve
For the butter sauce:-
125 softened butter
1 clove garlic, crushes
Handful of fresh herbs finely chopped (parsley or whatever you fancy)
1 tsp mustard
1 lemon, juiced
Pinch of chilli powder, optional.
Make the butter by mixing all the ingredients together, then set aside.
Using kitchen scissors cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut alog the top of the tail without cutting all the way through and remove the vein. Place in a shallow roasting tray and add butter to each tail.
Heat grill to high and grill for 10 mins until cooked through. Drizzle with any remaining butter from the pan. Serve immediately with lemon wedges.
Spiced potted crab
Solva Crab is famous for being simply delicious. This recipe lets the meat do the talking, while elevating the flavour with some light spice. Pick up your local crab meat at Bay View Stores, Solva!
Serves 6 / Prep 10 mins / Cook 5 mins
300g fresh white crabmeat
150g unsalted butter
½ tsp mild curry powder
Pinch cayenne pepper
Grated zest of ½ lemon plus 1 tsp juice
Melt 100g of butter in a large pan, add curry powder, cayenne and lemon zest, remove from heat to infuse for a couple of minutes.
Return the pan to a low heat, add the crab and stir through (take care not to break up the lumps of crab) until warmed through. Remove from the heat, add lemon juice and season with salt and pepper.
Spook into ramekins and level the tops (don’t pack down too hard). Melt remaining butter over a low heat and spoon over top of each ramekin. Set aside in the fridge for a couple of hours to set. Serve with a local sourdough or soda bread.
Mackerel was once abundant on the Pembrokeshire coast. It has now become a rarer treat. When consuming mackerel, try to ensure it’s from local fisherfolk who fish sustainably! We recommend heading to Câr-Y-Môr just outside St Davids.
Serves 2 / Prep 5 mins / Cook 10 mins
2 mackerel fillets
For the marinade:
1 tbsp honey
2 tbsp soy sauce
1 tsp ground ginger
1 garlic clove, crushed
1tbsp dry sherry
1 tsp chilli flakes
Mix all the marinade ingredients together and pour over the fish, set aside for 20/30 mins.
Grill the mackerel under a hot grill for 5 mins or barbeque, basting ⅔ times until the flesh begins to flake.